Cornmeal Pancakes
These light, fluffy pancakes have the texture of a moist, tender corn muffin with a hint of sweet maple flavor. Serve with butter, warm maple syrup and fresh fruit.
- Ingredients:
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup buttermilk (plus more if needed)
- 4 tablespoons melted butter
- 2 tablespoons maple syrup
- Vegetable oil
Preparation:
Combine the cornmeal, flour, baking soda, baking powder and salt in a mixing bowl. In a separate bowl, combine the eggs, buttermilk, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and whisk together until blended.
Lightly oil a nonstick pan or griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side. Transfer to a baking sheet and keep warm in a 200°F oven while you cook the remaining pancakes.
Serve with butter, maple syrup and fresh blueberries.
Makes about 1 dozen
